Dinner Menu
Love your meal and want to buy a round of beers for the Chefs? $8
Apps
Smoked Duck Wings 19 – Oil crisped Leighton Farms smoked confit of duck tossed with sweet chile, sesame and citrus
Grilled Avocado 10 – Heirloom tomato & smoked jalapeño coulis – salsa roja – cotija
Tuna Tartare 18 – Ahi – house guacamole – wasabi cream – wonton chips
Meat and Cheese Board 22 – Chef’s daily choice of charcuterie and artisan cheeses – local honey – whole seed mustard – Gafford pickles – artisan crackers
Lump Crab Cakes 25 – 3 jumbo lump crab cakes – dijon aioli – local greens
Burrata 16 v – Blistered, white balsamic infused heirloom cherry tomatoes – locally made Burrata – basil pesto
Parmesan Roasted Cauliflower 12 – Salt and pepper dusted cauliflower oven roasted with parmesan and finished with roasted red pepper cream
Chicken & Biscuits 15
– Petite Mabel’s fried chicken, baked buttermilk biscuits, B’s honey butter & hot pepper jelly
served as 2
Blackeyed Pea Hummus 12 – Fresh puree of tahini and field picked black eyed peas, pickled red onion, chile oil, and jalapeño dust accompanied by lavash
Fire Grilled Shrimp 21 – Roasted garlic marinated shrimp, oaxaca queso, corn and pork belly relish and crispy tortilla strips
Soups
Chef’s Whim – MP
Salads
Add to any salad:
Fried or Marinated Grilled Chicken 7
Salmon 8 • Blackened Shrimp 10
5oz Hanger Steak 10
Crab Cake 8
Chopped Farm Salad 12 – Crisp iceberg, farm egg, smoked bacon, heirloom tomato, cucumber, red onion all chopped and tossed in house made fresh dill and roasted garlic ranch dressing add bleu cheese 2
Street Corn Salad 11 – Fire grilled locally sourced corn, ripe avocado, crisp romaine, cotija cheese, accompanied with creamy chile-cilantro dressing The Gafford
Caesar 12 – Crisp romaine hearts, shaved parmesan, house baguette croutons, in house made Caesar dressing add anchovies 2
Salmon Salad 16 – Fire grilled, line caught organic salmon, local mixed greens, goat cheese, torn prosciutto, with house made white balsamic vinaigrette
Grilled Steak Salad 21 – Quick fire seared hanger steak, local baby greens, fresh mango, jicama, heirloom tomato, avocado, almond, and toasted coconut finished in honey lime dressing
ENTREES
THE BURGER 16
8oz blend of brisket, short rib and ground chuck – mature cheddar cheese – veggies, served on a buttered brioche bun and served with house kettle chips
add bacon or guacamole 2
THE GAFFORD 46
Our signature steak! 20oz bone-in prime Revier Ranch ribeye with chef’s butter served with house made mac and cheese
add bleu cheese 4 • add 1 crab cake 8 • add blackened shrimp 10
MABEL’S FRIED CHICKEN 19
She made it for Taylor since he was born. 2 southern style boneless breasts with black dot gravy over garlic confit mashed yukons and local vegetables
8OZ BEEF FILET MIGNON 47
Chef’s hand cut 8oz Black Angus beef tenderloin served fire grilled with our signature house made 72-hour steak sauce over garlic confit mashed yukons
and local vegetables
add Maytag bleu 4 • add 1 crab cake 8 • add blackened shrimp 10
SCOTTISH SALMON 26
Organic Scottish salmon fire grilled to order served with your choice of house made jalapeño bbq sauce or garlic herb butter served over wild grains and local vegetables
SOUTHERN STYLE MEATLOAF – While it lasts 24
Individual 14oz meatloaf served with house bbq glacé and caramelized onion demi glacé. Topped with crispy leeks over garlic confit mashed yukons and local vegetables (meatloaf: short rib, chuck, brisket and bacon)
MAPLE BRINED DOUBLE BONE PORK CHOP 30
16oz double bone duroc chop, bourbon smoked apples, salted vanilla caramel pecans, over garlic confit mashed yukons and local vegetables
TOMATO ROASTED SPAGHETTI SQUASH 16
Pulled spaghetti squash, heirloom roja, charred corn, cotija cheese,
fresh pico and cilantro pesto
AHI TUNA BURGER 20
Daily house ground sushi grade yellowfin tuna, quickly seared and served on a buttered brioche bun with hydro bibb lettuce, farm onion, and vine ripe tomato with wasabi aioli and served with house kettle chips
PAN ROASTED CHICKEN 20
Free range airline cut chicken breast with crushed herbs served pan roasted and finished with apricot-chipotle glaze over garlic confit mashed yukons and local vegetables
LOCAL SWORDFISH 29
Fresh herb marinated and fire grilled swordfish with horseradish & key lime honey mustard sauce, topped with lump crab, served over wild grains and local vegetables
OVERNIGHT SHORT RIB 30
Fall off the bone tender, black angus short rib in red wine and roasted garlic demi-glacé atop sharp cheddar and chipotle whipped sweet potato and local vegetables
PISTACHIO CRUSTED AHI TUNA 31
Pan seared rare tuna served with sweet soy and local papaya salsa over wild grains and local vegetables
MACADAMIA SNAPPER 31
Pan roasted buttercrumb and macadamia crusted snapper in citrus-rose beurre blanc finished with fresh mint and basil over wild grains and local vegetables
LOCAL GROUPER 32
Market choice of local grouper, fire grilled with house seasoning and Florida gulf shrimp, finished with low country crème over wild grains and local vegetables
WILD BOAR RAGU 22
Braised Florida wild boar in heirloom tomato sauce finished with roasted garlic crème and baby herbs accompanied by fresh pappardelle pasta and shaved parmesan
SHRIMP AND GRITS 29
Blackened jumbo gulf shrimp, smoked country ham, cotija cheese, avocado-tomatillo salsa, atop creamy jalapeño cheese grits
DESSERTS
7 layer
carrot cake 10
with cream cheese icing
Triple chocolate cake ala mode 15
with vanilla le fleur
ice cream
Banana pudding cheesecake 12
with nilla wafer crumb and fresh
whipped cream
Vanilla bean crème brulee 11
with berries and fresh whipped cream
Ricks
peanut butter pie 10
with oreo crumb and fresh whipped cream